Recipe by Fernando D'Agostino
"This is very popular in our house. It's easy and delicious."
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) can
salt and ground black pepper to taste
shredded old Cheddar cheese
I've made a recipe similar to this before and it was good but your addition of curry makes it perfect! If you you love curry I suggest to double the amount.
The reason I have to reduce your recipe to four stars is because the baking time of 90 minutes for this amount of boneless chicken is overkill that creates tough dried out meat. For moist tender chicken check for doneness at 40 to 45 minutes.
This looked like a good candidate to adapt to use with leftover roast chicken, so I gave it a shot. I didn't have any canned mushrooms, so I skipped those. I used regular cream of mushroom soup instead of the lower-sodium option, which was a mistake. Between the salt in the soup and the salt in the Cheddar cheese, this was darn near uneatable. Of course, my tolerance for salt has decreased dramatically over time, so its likely I'm more sensitive to it than the average person. Nontheless, those of us watching our sodium levels might find this too salty to bear.
On the positive side, the flavor of this dish was excellent and I'm going to give it a try with some changes. Specifically, I'll try it with the raw chicken breasts next time, I'll use the lower sodium mushroom soup, and a different brand of cheese since the one I used was over-salty in another recipe I made too. Also, I'll serve it with steamed (and unsalted!) rice which will help cut the salt impact. Yes, it tasted good enough to try it again, and hopefully I can give it a higher rating next time!
Oh - one more thing. Since several people complained it was too watery, I mixed in 1.5T of flour with the soup/garlic/curry mix. This provided a slight thickening of the gravy that was just perfect.
This recipe sounds delicious, but there has got to be a mistake in the cook time. 90 minutes on 350 degrees for boneless chicken breasts? They would be dried up and shriveled!!
I have made this exact recipe and it is Great. If you like curry and mushrooms add more than the recipe suggests. It makes great leftovers too.
I used fresh mushrooms instead of canned and put all ingrediants into the crockpot.... this worked out really well and was delious!
amazeballs! instead of canned mushrooms I used fresh (shitake and crimini), and instead of cheddar I used what I had on hand (leftover chunk of asiago + some fontina) and cooked for 40 minutes (NOT 90!), and it was so yummy! The sauce ends up the consistency of broth, NOT creamy, but the sauce was absolutely delicious. This recipe is a keeper and is going into my rotation. Thanks for sharing Fernando D'Agostino!
I'm not sure why this recipe was listed as low carb, as canned mushroom soup has quite a few carbs.
This recipe was incredible and I heard rave reviews from everyone ranging in age from 5-32!! That doesn't happen often so VERY pleased with this and will make it often!! :) Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Cheese, and Wine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 161
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